Crisis Management

These are the five most common causes of foodborne illness:

• Purchasing food from unsafe sources
• Failing to cook food correctly
• Holding food at incorrect temperatures
• Using contaminated equipment
• Practicing poor personal hygiene

What does ServSafe call these?

In what situation does a food item need to be labeled with “Do NOT use/Do NOT discard” and then stored separately from other food?

Food handlers with infected cuts or burns that are NOT covered properly should be restricted from working with food or food contact surfaces. How should cuts and burns be covered?

How can you ensure that recalled food items are NOT used or returned to inventory by mistake?

What should you do if a customer has a severe allergic reaction to food?

Which corrective action should be taken if a food handler did NOT follow proper handwashing procedures?

Which of these are emergencies that could affect your operation?

What happens if food spends too much time in the Temperature Danger Zone (TDZ)?

When holding cold food without temperature control, what should be done if the food temperature becomes higher than 70°F during service?

What should be done if food contact surfaces are NOT cleaned and sanitized correctly?

What situations could cause a manufacturer to request a food recall?

Corrective action is essential to implementing active managerial control. When should you take corrective action with an employee?

What should you focus on when training and monitoring staff?

What should a manager do with a food product if they suspect that it could be the source of a foodborne illness outbreak?

How will you know if a product you purchased is recalled by the manufacturer?

What situation requires food to be thrown out unless it can be reconditioned?

How should a cut or burn be covered if it’s on the hand or wrist?

What should you do if you suspect someone has consumed a chemical contaminant?

If service was stopped due to a crisis in your operation, besides correcting the problem, what should you ensure before requesting approval from your local regulatory authority to resume service?

When “Identifying Staff” in response to a foodborne illness outbreak, what should you do with the staff who were scheduled at the time of the incident?

If you receive a food recall notice, identify the food items in your inventory by matching them with the information provided. What kind of information will you be looking at?

Why do salads containing these previously cooked TCS foods need to be handled with special care?

• Leftover eggs
• Leftover tuna
• Leftover pasta
• Leftover chicken
• Leftover potatoes

What is part of the “Identifying Staff” procedure when responding to a foodborne illness outbreak?

What should be done with food that has NOT been presented honestly?

Food being held for service must have its internal temperature checked at least every four hours. But why is it better to check the temperature every two hours instead?

If you suspect a food item may have been the source of a foodborne illness, what should you do with it?

How do you know when to re-train staff?

When the crisis in your operation is resolved and the risks to food safety are removed, who do you need approval from to resume service?

How should a cut or burn be covered if it’s on the arm?

How do you know when the manufacturer recalled a food product used in your operation?

What should be done with moldy food unless the mold is a natural part of the food?

First, notify your local regulatory authority if your operation has been involved in a foodborne illness outbreak. If any of the suspected products remain, how should they be segregated until they are collected by investigators for testing?

What is the first thing you must determine if a crisis occurs in your operation?

What happens when food is handled in these ways?

• Cooled incorrectly
• Reheated incorrectly
• Held at an incorrect temperature
• Cooked to an incorrect temperature

What corrective action steps should be taken if a food handler did not follow handwashing procedures?

When food is restored to a safe condition by reheating it, what is this called?

Which government agencies help the local regulatory authorities investigate outbreaks?

Safe food is at risk of contamination if products recalled by the manufacturer are stored near it. How should recalled food items be kept until the instructions for their handling can be followed?

Continuing service after a emergency?

Which government agencies conduct research into the causes of foodborne illness outbreaks?

Once the recalled food items have been identified, remove them from inventory and keep them in a secure and appropriate place like a cooler or dry storage area. What does the recalled food item need to be stored separately from?

Which of these threats to your operations drinkable water supply are a risk to food safety?

What happens when TCS food remains between 41°F and 135°F for too long?

Which decision is based on where the infected cut or burn is located on a food handler?

When may the following measures be necessary?

• Regain temperature control of TCS food
• Restore the physical security of the operation
• Clean and sanitize surfaces
• Confirm the safety of your water supply

What should you do if you suspect that someone may have consumed chemicals?

When a crisis occurs in your operation, you must determine if there is a significant risk to the safety or security of the food. What’s your immediate course of action when such a risk exists?

What is an example of a threat to the physical security of your operation that could be a risk to food safety?

How should an infected cut or burn be covered if it’s on the arm?

What happens when these criteria are met?

• A single food source is blamed for the same symptoms in multiple people
• Regulatory authorities perform an investigation
• Lab tests verify that the food is the source of the illness

What should you do if an employee is doing a task incorrectly?

If you determine a significant risk to food safety due to a crisis in your operation, what should be done immediately?

When should you re-train staff?

When a wound or boil is located on the body (NOT hands or arms), what kind of bandage should it be covered with?

How can you know when there is a Food Recall Notice for a product you use in your operation?

What should be done with food and food-contact surfaces that may have been contaminated by unwashed hands?

Management oversight is essential to implementing active managerial control. What is the purpose of management oversight?

What should you do if staff are using or storing chemicals or cleaning tools incorrectly?

A product has been matched to the information provided in a food recall notice and removed from inventory by placing it in a secure location. How should the recalled product be labeled?

When a vendor notifies you that your operation has been affected by a Food Recall, how can the recalled food item be identified in your inventory?

Damaged, spoiled, or incorrectly stored food?

What may be necessary when food handlers are NOT following proper handwashing procedures?

When there is a food recall, and you must store unsafe food until it can be returned to the vendor, what should you do to prevent it from contaminating the other food in your operation?

You can verify that the cooler is working by randomly checking the temperature of the food stored inside. What should you do with the food if it’s NOT at the correct temperature?

Instructions for what to do with the recalled item will be in the vendor’s notification or the recall notice. What might you be instructed to do with it?

What risk must be evaluated immediately if your operation is affected by one of these emergencies?

• Power failure
• Fire
• Flood
• Sewer backup

Food contaminated by bare hands or bodily fluids must be thrown out. What should be done with food handled by a staff member who was excluded for illness?

Which of these are emergencies that could affect your operation?

Which of these are things that you should do when responding to a possible foodborne illness outbreak?

How long can food be held without temperature control before it must be served or thrown out?

Contamination of the water supply by terrorists or activists is possible. What is a more common way the water supply could be contaminated?

Specific requirements must be met at each step to par cooking food. What should the written procedures explain about these requirements to get approved by the local regulatory authority?

What are some threats to the safety of food in your operation?

What can happen if food is time-temperature abused?

What is corrective action?

What should be done with expired, damaged, spoiled, or incorrectly stored food that has become unsafe?

Unauthorized people inside your operation are a risk to food safety. When is this especially true?

What should you do if the manufacturer recalls a product used in your operation?

Why should spoiled food be thrown out quickly?

What should you do when a food handler has a cut or burn that has become infected?

When responding to a foodborne illness outbreak, what is the proper procedure for segregating the product (if any remains)?

After a crisis in your operation, throw out any food that could be contaminated. What is another reason to throw out food?

What are some situations that require corrective action to throw out the food?

What happens when produce touches a surface that raw meat, seafood, or poultry has touched?

When the temperature of hot food falls into the Temperature Danger Zone (TDZ), sometimes it can be restored to a safe condition by reheating it. This is called “reconditioning.” But when the food has been at an unsafe temperature for too long, reconditioning will NOT work. How much time can food spend in the Temperature Danger Zone (TDZ) and still be reconditioned?

What is it called when you are notified by a vendor and asked to return or discard a specific food item that you may have purchased?

Which statement is true about the illness caused by Shiga Toxin-Producing E. coli bacteria?

Which is a ServSafe guideline for monitoring time-temperature?

What is reconditioning food?

What term do local regulatory authorities use to describe “a significant threat or danger to health that requires immediate correction or closure of the operation to prevent injury”?

What should be done if food has exceeded the time and temperature requirements that keep it safe?

Which is a possible threat to your operations drinkable water supply?

Here are some examples of how pathogens can be transferred to food from a contaminated surface or from another food:

• RTE food touches a contaminated surface
• Contaminated wiping cloths are used on food-contact surfaces
• Contaminated food touches or drips onto RTE food
• Staff touch contaminated food and then touch RTE food
• Contaminated food is combined with another food and NOT cooked

What risk factor is demonstrated by these examples?

If a guest claims that your establishment made them sick, ask them to help you complete a foodborne-illness incident report. What information should the report include?

What should you do when confronted with a crisis in your operation?

What is Anaphylaxis?

What should you do if you see a food handler who is NOT following proper handwashing procedures?

What areas of the operation should have restricted access for unauthorized people?

What is a foodborne illness outbreak, according to the centers for disease control and prevention (cdc)?

A manufacturer may issue a recall notice when contamination is suspected or confirmed in a food product. What is another reason a manufacturer could issue a food recall?

What are some problems with the packaging of food that require the food to be discarded?

What can happen during a power failure or a refrigeration problem?